Collagen Braised Bean Ribollita

Collagen Braised Bean Ribollita


  • 1 tbsp extra virgin olive oil
  • 1/4 onion, diced
  • 1 garlic, minced
  • 1/2 carrot, diced
  • 1 celery, diced
  • 1/2 can cannellini beans
  • 2 kale stalks, stem removed and torn
  • 2 cups vegetable stock
  • 1 sachet Brilliance Collagen Unflavoured
  • Chunk of parmesan rind
  • 1 egg

To serve: chilli flakes, black pepper, lemon and coriander


1. In a medium pot, add the olive oil and cook the onions and garlic until fragrant

2. Add the carrots and celery to the onions and garlic, and cook for 5 minutes

3. Mix the vegetable stock and collagen until combined and pour it into the saucepan. Add the beans and Parmesan rind, and stir

4. Simmer for 20 minutes, then add the kale. Season with chilli and black pepper. Simmer for a further 5-10 minutes

5. Meanwhile, poach an egg in simmering water mixed with some white vinegar 

6. Serve warm with some squeezed lemon and coriander, and crusty bread

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